Prison Food: A Hidden Public Health Crisis
Issue No. 6: Food, Nutrition, and Access in Our Communities
Words - Safire R. Sostre
Approximately 2.3 million people are incarcerated in the United States, and 113 million adults have an immediate family member who has been to jail or prison. There are many overlooked problems within the American criminal justice system—one is prison food.
Prison food refers to the meals that are served to those incarcerated in correctional institutions. While some correctional facilities do prepare and cook their own meals, most prisons outsource their food from private catering companies, which, over the past several years, have received an increasing number of grievances and lawsuits about inadequate food quality and quantity.
Oftentimes, people who are incarcerated are underfed and served a diet that is too high in sodium, sugar, cholesterol, and saturated fat. They usually don’t receive the minimum daily suggested amount of fruits, vegetables, and protein. Additionally, the food served to these individuals is more likely to make them sick due to poor food safety practices. A 2017 study from the Centers for Disease Control and Prevention (CDC) states that people in correctional facilities are about 6.4 times more likely to suffer from a food-borne illness than the general population.
Research about prison food shows that it's a public health crisis. Meals are often nutritionally inadequate and unsafely prepared, and unlike the general public, people who are incarcerated have little to no choice about the food that they consume. Aside from the prison menu, the only other option individuals have is the commissary, which is similar to a convenience store in terms of offering snack food and drinks. Without access to nutritious food, people who are incarcerated are disproportionately at risk of developing chronic diseases, such as diabetes and heart disease, or making their existing health conditions worse.
Women, especially those with intersecting marginalized identities and who are pregnant, transgender, and/or elderly, are a particularly vulnerable, high-risk group. According to the Prison Policy Initiative, the number of women incarcerated in U.S. state prisons has increased by more than 800 percent since 1980. Women have specific health-related needs, including reproductive healthcare, management of menopause, and prenatal care—all of which the health systems in prisons frequently fail to satisfy. Nutrition is a significant factor in reproductive health, and the lack of a balanced diet is associated with an increased risk of high blood pressure, infertility, diabetes, and high-risk pregnancy.
A growing number of prisons and organizations throughout the U.S., such as Harvest Now and Planting Justice, are working to create and implement sustainable food programs that will help provide better nutrition to folks who are incarcerated. Establishing a stronger and more sustainable food system in correctional facilities can help people receive healthier meals, learn about sustainable agricultural practices, and acquire farm-based occupational training and skills that can increase their likelihood of finding employment after being released. Prison food not only affects a person’s mental and physical health; it’s also an important factor in a successful rehabilitation and reintegration into society.
